Last night was our first time trying deep dish pizza and Buddyz, who recently opened a location in Ft. Myers, FL was where we ordered from. We had the Mag Mile (as prepared in this video). The pizza is absolutely delicious. It’s fresh, has huge chunks of tasty sausage, and the tomato pieces are a perfect addition. I have to say. We are sold on Chicago Deep Dish Pizza, and will be back. Thanks for opening a location here!
This pie is the best i’ve ever eaten! I found them a couple miles from my house probably 5 years ago where good restaurants were hard to come by. I have since moved to Nashville & miss this place terribly!
Chris Buckley thank you Chris. Question for you. It may be a little ways away but we have Nashville on a short list of cities we would bring a Buddyz to. Your thoughts??
Nashville is hot right now and I don’t see it slowing down anytime soon! They just opened a Gino’s east in downtown a few months back. I’ve been wanting to go just to see if they even compare to buddyz. I believe there is plenty of room for competition and growth. The urban expansion is crazy around Nashville! All kinds of restaurants, bars, coffee shops and retail shops are popping up neighborhoods on every side of Nashville. Let us know if we make the list and if I May be of any future help. Keep up the great work!
I have just subscribed to this channel because I could see a genuine guy with an amazing concept in pizza. I am so new to this kind of Pizza but because of this mans beautiful passion and flair for his business just amazing energy you have sir thanks so much. I only wish I had of been able to taste that pizza. Perfect.
You are a great teacher (and run a clean and efficient operation). Thanks for the video. I'll come try your Chicago style if I ever come out your direction.
I know! It may as well have been paper mache. I wanted to see what the pizza looked like coming out of the oven the first time. I love his technique and will certainly try it. And yes, should have ended it with a cheese pull. That's sells it more than fancy cutting anyday.
Stumbled in bc I’ve never had a deep dish and figured I’d try to make my own and looking for some tips. You can tell this guy is proud of his work. Seems that ego he’s developed is well deserved, I’d pay for a slice. Looks awesome.
Chicago deep dish has unique sauce, vine ripened tomato sauce, at least at the best shops. Most pizza sauce is canned & pasty, like ketchup. A Chicago deep dish pizza will have chunks of tomato in the sauce. Makes for a different pizza exorriment.
I've watched his video a couple of times. I thought you did a really good job. It just further reinforces that there are multiple variants of what everyone calls Chicago style pizza. All slightly different from one another period I'm going to try this recipe with my own dough of course but I'll do try the par bake first. Like you did. To see if that's going to affect the way I normally do a Chicago style pizza
Pizza looks good..The only issue I have is how you grab the raw sausage, then grab onions and bell peppers after. Seems like it would contaminate the veggies
I think we both know that is NOT butter, sir; it is most likely a product that mixes neutral oil with Diacetyl and Acetoin, and is typically marketed as "Buttery Flavored Oil." Am I correct?
Mahalo (thanks) brah. No can get Chicago kine on da Big Island. I make it myself for friends. I use 6in1, 3 cheese, dough more like Giordano's, so less stretchy. Eyes opened seeing the pre-bake before sauce. GENIUS! Gonna try.
sitnslide awesome, for someone like yourself who doesn’t have a place to go I am glad you took something you can. Happy we could share. Side note we used 6 in 1 for years for our marinara. Great choice of tomato
@@buddyzachicagopizzeria4079 I live very far away from your pizzeria and I'm learning about how original Chicagoan deep dish pizzas have to be made in order to bake one here at my home, but I have some questions that I hope you can answer to me (without disclosing your manufacturing secrets): Does it remain a "Buddyz Original" even if I remove that onions or replace them with liquefied or powder onion ?? I really really hate minced onion pieces on my dishes, and what kind of cheeses can I mix?? I'm going to try low moisture mozzarella with fresh parmesan and provolone (maybe some cheddar or white cheddar too), am I doing it fine?? I have my own marinara sauce and deep dish dough recipes, so that's not a problem, I think, the rest I understood well!!! 😊 Sorry for annoying you and thank you very much!!! Laura. 💝💝💝
Most of the Chicago pizza I see on youtube has a second crust with sauce on top...you put sauce on the chez. Is this your own style? I saw one guy add parm in the butter below the crust whice seems like a really cool idea. Gonna give this a try, we grow tomato's and it's almost time to harvest. I like your whole tomato idea on top!
Very similar to Detroit pizza but with out blue steel and olive oil on bottom. Not loving sauce on top but i'm gonna try this weekend. cool thanks for the info
Wish you guys were there when I lived in Phoenix😎 looks like a good pie ... I'm a bit over 2 hours from Chicago, and have Giordano's a few times a year.
I understand how hot that oven is but I allways precook my meats before using them to top my pizza. Prevents cross contamination and insures everything's cooked.
@@shawnhayden6674 I can cook almost anything from scratch. Deep dish pizza I won't fuck with. Isn't it a whole different type of dough than a normal pizza?
I want to eat a real Chicago deep dish. I have had one here in Miami but my dad said it was horrible that they make the best deep dish in Chicago! Once the pandemic is under control I am so going to Chicago! Lol
I am wondering how many types of “ Chicago pizza style” there are. Cause the Chicago pizza style goes with another lade of pizza dough on top, but this one in this video has only the pizza dough at the botton
There's an infinite variety of styles, generally deep dish is; Crust, cheese, toppings, sauce, but yes, some well-known places put another layer of dough on the toppings then sauce on that, but I never saw the point in that.
@First Last not sure what being in a kitchen has to do with anything? Safe food handling is what you should be doing. Seems to me you’re doing the great job!
@Hercules 55 😂😂😂🤦♂️. Stick to your Mac n cheese child. Your comment alone tells me your intelligence level is so low, you can’t be educated. If your mom lets you on the computer later you can google “does cooking food kill bacteria.” Or “how does cross contamination work”. If you’re not able to educate yourself, ask a food service inspector. HINT: two raw ingredients can’t cross. 1 cooked/1 raw for cross contamination to occur.
@First Last I guess I could see your point if that station is only used for the prep of pizzas but I’m guessing it’s not and if he were to make a sandwich or other dish and used those veggies raw I’m sure you would agree it would be bad. But if being behind a keyboard and insulting people or calling someone a child is what makes you feel tough or more of a man you keep on being you. You have shown that you have no desire to have an intelligent conversation with someone with an opinion you don’t agree with. I feel sorry for you.
Last night was our first time trying deep dish pizza and Buddyz, who recently opened a location in Ft. Myers, FL was where we ordered from. We had the Mag Mile (as prepared in this video). The pizza is absolutely delicious. It’s fresh, has huge chunks of tasty sausage, and the tomato pieces are a perfect addition. I have to say. We are sold on Chicago Deep Dish Pizza, and will be back. Thanks for opening a location here!
So
This video makes me so hungry, I’ve watched it two or three times over the years.
Thanks
I follow this process, it’s absolutely fool proof. Turns out amazing every time.
If you like the idea of this, you should look into the chicago stuffed deep dish ;)
All that and you didn’t show a side shot of a slice up close to see the composition of the pie.
Leo’s Toolbox 😂😂😂😂😂
A huge oversight!
This pie is the best i’ve ever eaten! I found them a couple miles from my house probably 5 years ago where good restaurants were hard to come by. I have since moved to Nashville & miss this place terribly!
Chris Buckley thank you Chris. Question for you. It may be a little ways away but we have Nashville on a short list of cities we would bring a Buddyz to. Your thoughts??
Nashville is hot right now and I don’t see it slowing down anytime soon! They just opened a Gino’s east in downtown a few months back. I’ve been wanting to go just to see if they even compare to buddyz. I believe there is plenty of room for competition and growth. The urban expansion is crazy around Nashville! All kinds of restaurants, bars, coffee shops and retail shops are popping up neighborhoods on every side of Nashville. Let us know if we make the list and if I May be of any future help. Keep up the great work!
I have just subscribed to this channel because I could see a genuine guy with an amazing concept in pizza. I am so new to this kind of Pizza but because of this mans beautiful passion and flair for his business just amazing energy you have sir thanks so much. I only wish I had of been able to taste that pizza. Perfect.
If you like the idea of this, you should look into the chicago stuffed deep dish ;)
You are a great teacher (and run a clean and efficient operation). Thanks for the video. I'll come try your Chicago style if I ever come out your direction.
Lisa Costello thank you. We would love to have you
I want to see the cheese pull what the hell
I know! It may as well have been paper mache.
I wanted to see what the pizza looked like coming out of the oven the first time. I love his technique and will certainly try it.
And yes, should have ended it with a cheese pull. That's sells it more than fancy cutting anyday.
Quit complaining
I can't believe how much I enjoyed this lol. Such a great personality....I was so nervous when he was chopping the green pepper!!!
Just made a deep dish Buddyz way!! Came out great!!! Thanks for the step by step demo! Going to stop by when I come out for Spring Training in AZ.
Hello was the oven 450? or hotter then that ?
NICE I love it when people especially restaurants show how it's done!!! thanks for sharing
Excellent Chef!!! Marty---Formally from Chicago Burbs....
Hanover park veteran here , Northwest burbs.
Can I please order a deep dish and have it sent to me in Nebraska Miss Chicago and the deep dish.. Keep up that great work. This Quarentine sucks
Go on gold belly it's a website to order stuff like that. Idk how expensive it is.
Time for another road trip to Chicago
Idiot lol
Props to the Old Style on the table, reminds me of the Chicago handshake, shot of Malört followed by a can of Old Style. Seems legit.
Stumbled in bc I’ve never had a deep dish and figured I’d try to make my own and looking for some tips. You can tell this guy is proud of his work. Seems that ego he’s developed is well deserved, I’d pay for a slice. Looks awesome.
Thank you, I’m gunna use some of these tips!
Man, I wish they had a pizzeria in my state. Looks so good.
I am so hungry for your deep dish pie right now. SoCal checking in...thank you!
probably one of the worst pizzas ive ever seen tbh
Put me down for one whole pie! I love these videos till there over cause I'm freaking hungry now.
Chicago deep dish has unique sauce, vine ripened tomato sauce, at least at the best shops. Most pizza sauce is canned & pasty, like ketchup. A Chicago deep dish pizza will have chunks of tomato in the sauce. Makes for a different pizza exorriment.
Captivating. I was drooling from start to finish. I wish you were in LA.
don Buddyz, usted es un maestro de la pizza¡¡¡
I've watched his video a couple of times. I thought you did a really good job. It just further reinforces that there are multiple variants of what everyone calls Chicago style pizza. All slightly different from one another period
I'm going to try this recipe with my own dough of course but I'll do try the par bake first. Like you did. To see if that's going to affect the way I normally do a Chicago style pizza
If you like the idea of this, you should look into the chicago stuffed deep dish ;)
Looks amazing. subscribed🤗🥰
Nice seeing a slate oven instead of the conyers and corn meal.
I’ve been making these with two crusts but I’m going to try this way next time I make one!
Buddyz in McHenry, IL??
Everything about this guy says Chicago ! Love it !
Dang! That looks good!!
I am surprised you don't have more videos.
Looks soooo good please come down south we need you guys lol
Danielle Reid opening one in ft Myers Florida in November. Does that work?
Pizza looks good..The only issue I have is how you grab the raw sausage, then grab onions and bell peppers after. Seems like it would contaminate the veggies
Then he places the vegetables ON TOP of the raw sausage but it ain't an issue because it gets thoroughly cooked. Nobody's eating raw vegetables.
What’s the temperature of the oven set up ?
This looks like the queen Creek AZ location. I love that place. Great pizza. The butter crust is great
✨🔥🔥 Now that’s , a work of Art !!! 🔥🌿😃👌🏼
Frank Conti thank you my man
I think we both know that is NOT butter, sir; it is most likely a product that mixes neutral oil with Diacetyl and Acetoin, and is typically marketed as "Buttery Flavored Oil." Am I correct?
Bruh u good
Brian 😂
Mahalo (thanks) brah. No can get Chicago kine on da Big Island. I make it myself for friends. I use 6in1, 3 cheese, dough more like Giordano's, so less stretchy. Eyes opened seeing the pre-bake before sauce. GENIUS! Gonna try.
sitnslide awesome, for someone like yourself who doesn’t have a place to go I am glad you took something you can. Happy we could share. Side note we used 6 in 1 for years for our marinara. Great choice of tomato
@@buddyzachicagopizzeria4079 I live very far away from your pizzeria and I'm learning about how original Chicagoan deep dish pizzas have to be made in order to bake one here at my home, but I have some questions that I hope you can answer to me (without disclosing your manufacturing secrets): Does it remain a "Buddyz Original" even if I remove that onions or replace them with liquefied or powder onion ?? I really really hate minced onion pieces on my dishes, and what kind of cheeses can I mix?? I'm going to try low moisture mozzarella with fresh parmesan and provolone (maybe some cheddar or white cheddar too), am I doing it fine?? I have my own marinara sauce and deep dish dough recipes, so that's not a problem, I think, the rest I understood well!!! 😊 Sorry for annoying you and thank you very much!!! Laura. 💝💝💝
Hey Buddy, what’s up with the cross contamination of raw sausage and veggies?
Seriously. This guy also has a nasty temper. He feels he is better than anyone who has worked there. Treats them like shit.
I was just thinking the same thing I noticed that right away.
You put the raw veggies ON TOP of the raw sausage before you cook the pizza, is THAT cross-contamination? Nobody's eating the raw vegetables. 🙄
He said I’ma get a little dego on ya. 🤣🤣🤣
My word I thought you guys were in Chicago we were going to go eat there this weekend
That pizza looks absolutely delicious
Most of the Chicago pizza I see on youtube has a second crust with sauce on top...you put sauce on the chez. Is this your own style? I saw one guy add parm in the butter below the crust whice seems like a really cool idea. Gonna give this a try, we grow tomato's and it's almost time to harvest. I like your whole tomato idea on top!
Those are called stuffed pizzas. Deep dish doesn't have the second crust.☺
Very similar to Detroit pizza but with out blue steel and olive oil on bottom. Not loving sauce on top but i'm gonna try this weekend. cool thanks for the info
There are some well-known places that put a second crust on top of the toppings, then sauce on top of that, but I never saw the point.
The way he slices he'd be a good drummer for a metal band lol
Straight blast beats lol
never seen green peppers cut with a blast beat before
Let me guess the 3 cheeses are Provolone/Mozzarella/Parmesan
Awesome video I learned a lot even though the video was not that long
I wish they has this in the UK but it’s probably for the best that they don’t since I’m lactose and gluten intolerant
‘Flavour profile’
How often do you sharpen your knife? Sounds like you're beating the hell out of it chopping the peppers....
Is this the Buddyz on San Tan in Queen Creek?
Dave McBroom yes it is
@@buddyzachicagopizzeria4079 I have eaten there a dozen times. I love it, and I live in Iowa.
Oh my god. That looks so good.
Looks awesome but do any Chicago places put cheese on top too?
Not unless you ask.....even then....
Wish you guys were there when I lived in Phoenix😎 looks like a good pie ... I'm a bit over 2 hours from Chicago, and have Giordano's a few times a year.
Hi good video!!! What is the oven's temperature?
Pizza ovens usually run at about 700 degrees
You don't laminate the dough with butter?
Do you use Abe Froman sausage ?
The BEST pizza in the world!! When I go back to my hometown Chicago I don't even stop for pizza since I've got Buddyz!! Delish
SS 23 thank you very much
SS 23 ny pizza is way better that’s not even pizza
Storyjones to each their own. I personally think NY style pizza sucks. Buddyz is the real deal in my town.
The way you cut the pizza wa gold like asmr gold
That rocked..
I spent 10 years making chicago pan downstate.I miss my restaurant everyday.
Great video looks like my old pies.
Keep up the great work
Sanction Menot thank you very much, glad you enjoyed it
What’s the three cheese blend? Mozzarella, Brick, and ???
😂😂😂😂😂
Looks awesome
I. Miss. Joe. So. Much. I. Give. Big. Hug. Again
What about portion control?
How much money for a whole pie x
I understand how hot that oven is but I allways precook my meats before using them to top my pizza. Prevents cross contamination and insures everything's cooked.
nice knife skills on those peppers, stay safe and healthy :)
This is what I like..cheese and sauce is good but meat and veggies toppings is delicious
I would love one of those right now
Invest in a mic it will improve the quality of your videos greatly
Real Facts. 🔥🔥🔥🔥
how do you make the dough ?
I’m hungry!
Chicago Vergil is making Deep Dish Pizza.
What's the oven temp?
450-500 all pizza places
Awesome.........awesomeness.....delicious........!
You deliver to North Carolina? Please!!!!
Nice job 👏 👍
No pizza like this within a hundred miles of me
Time for you to get in the kitchen?
@@shawnhayden6674 I can cook almost anything from scratch. Deep dish pizza I won't fuck with. Isn't it a whole different type of dough than a normal pizza?
What was the two things he sprinkled on near the end?
Cheers mate
Romano cheese and oregano.
I want to eat a real Chicago deep dish. I have had one here in Miami but my dad said it was horrible that they make the best deep dish in Chicago! Once the pandemic is under control I am so going to Chicago! Lol
Try the Fort Myers location on Forum Blvd.
@@chrissykramer6613 thank you! I will definitely try it out.
Great video brother what temperature should I set the oven....
SK3L3TTO if you are trying to make them fresh. 475 will work
No cheese pull?!
Awsome
Dude you need to prep all that cheese and sauce every day? Faaaaawk you must have some damn good pizza!
what's the oven temp? Thanks!!
those ovens are about 600 celcius
Nice looking pizza 😻
you deliver Australia
Lmfao
Omg now I’m starving, can you recommend a Chicago style pizzeria in Seattle?
Patxi's over on Ballard.
j p THANKS!
Why dont you just make it
If you use machine to cut your cheese might as well do the same for the veggies too
David Mason we used to but we found the veggies hold fresher and crisper when they are cut by hand.
@@buddyzachicagopizzeria4079 yea i can believe that.. probablyy get to wet and soggy by machine
David Mason Dave you know all too well you must have some experience!!!
@@buddyzachicagopizzeria4079 food yes pizza liitle
It would have been a good if somebody put a a address down
Or you could just google Buddyz Chicago Pizzeria.
what about the dough and how to make it, it's only the most important part?
I am wondering how many types of “ Chicago pizza style” there are. Cause the Chicago pizza style goes with another lade of pizza dough on top, but this one in this video has only the pizza dough at the botton
There's an infinite variety of styles, generally deep dish is; Crust, cheese, toppings, sauce, but yes, some well-known places put another layer of dough on the toppings then sauce on that, but I never saw the point in that.
how many times says profile
2
How come your pans arent black?? Gets colder quicker out of the pan.
Beautiful!!
raw meet and veggies a lil cross contamination there
@dr809401 you’ve obviously never been in a kitchen. Great job looking like an idiot though!
@First Last not sure what being in a kitchen has to do with anything? Safe food handling is what you should be doing. Seems to me you’re doing the great job!
@Hercules 55 😂😂😂🤦♂️. Stick to your Mac n cheese child. Your comment alone tells me your intelligence level is so low, you can’t be educated. If your mom lets you on the computer later you can google “does cooking food kill bacteria.” Or “how does cross contamination work”. If you’re not able to educate yourself, ask a food service inspector. HINT: two raw ingredients can’t cross. 1 cooked/1 raw for cross contamination to occur.
@First Last I guess I could see your point if that station is only used for the prep of pizzas but I’m guessing it’s not and if he were to make a sandwich or other dish and used those veggies raw I’m sure you would agree it would be bad. But if being behind a keyboard and insulting people or calling someone a child is what makes you feel tough or more of a man you keep on being you. You have shown that you have no desire to have an intelligent conversation with someone with an opinion you don’t agree with. I feel sorry for you.
@@hercules5549 he is correct though
OH YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I used to work for him as a dishwasher
How was kt